RECIPES

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Hello fellow beginners and cook connoisseurs alike! This recipe page is meant for your convenience and enjoyment. We are trying to find recipes that will have ingredients that tie in with your boxes each week and we will be sending some of those recipes with the newsletter of that week as well. Have fun with these recipes! Experiment with them; adding ingredients that are not in the recipe or taking those ingredients you might not find enjoyable out. If there is a vegetable heavy recipe and you are feeling especially carnivorous go ahead and add meat.

Cook the beets whole, until tender. Drain, reserving liquid, peel and slice thin. Pour liquid from beets into a pot, add the grated peel and the juice of 1 lemon, the grated orange peel, sugar, salt, cloves, and frozen orange juice concentrate. Dissolve the cornstarch in just enough water to make a smooth paste and add that also. Beat mixture lightly with a whisk and cook until clear. Add sliced beets and butter, heat it through, correct seasoning and serve hot!

Place spinach in a large bowl. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.

After skiing home from school on a sunless, snowy afternoon, Norwegian children might warm up in the kitchen be dunking freshly baked bread into bowls of this colorful carroty soup. A crisp garden salad makes a tasty accompaniment.

(Optional but gives the soup a nice texture and flavor) Spread almonds in a shallow pan and toast in a 350° oven for about 8 minutes or until lightly browned.

Melt butter in a 3-quart pan over medium heat. Add carrots, celery, and onion and cook, stirring, until onion is soft but not browned. Mix in ½ teaspoon salt, pepper, and nutmeg; then add 2 cups of the stock and bring to a boil over high heat. Cover, reduce heat, and simmer until carrots are tender (about 10 minutes)

In a blender or food processor, blend soup until smooth. Return purée to pan and add rice and remaining 2 cups stock. Bring to a boil over high heat; cover, reduce heat, and simmer for 5 minutes. Stir in half-and-half; add more salt, if needed. Sprinkle each serving with almonds if made.

Peel the potatoes. Wash the leeks and chop them up well, discarding the tough green ends. Cook these vegetables in the salted water about 1/2 hour, or until they are tender. Add the milk, caraway seeds, dill, and salt and pepper to taste. Let the soup simmer another 15 to 20 minutes, or until it begins to take on a rather thick consistency and the potatoes begin to fall apart a little. Now stir in a few tablespoons of sour cream and a tablespoon or two of butter; let it all heat through, and serve. Garnish with chopped chives, parsley, or dill if you like.

Heat the oil in a skillet. Saute scallions and garlic for two minutes. Add peppers and continue cooking for three minutes. Add tomatoes, and season with salt and pepper. Add thyme and bay leaf. Simmer uncovered for 15 minutes stirring occasionally. Fry bacon in one tablespoon butter until lightly browned on both sides in a separate skillet. Season eggs with salt and pepper in a bowl. Scramble eggs in remaining tablespoons of butter in the same skillet as the bacon after the bacon has cooked and been removed. Place eggs on a warmed serving plate. Make a trough down the center. Fill the trough with the vegetables. Arrange the bacon around the sides of the dish. Enjoy or as the French say, “bon appétit”!

Eggs

Spinach and Cheese Soufflé

Recipe from Luxembourg

Perhaps no dish represents classic French cuisine better than the soufflé; its very name, which in French means “breath”, conveys light and elegance. Though French in origin, the soufflé has relatives in other countries- such as this spinach and cheese version from Luxembourg.

Melt the 3 tablespoons butter in a 3-quart pan over medium heat; stir in flour, salt, tarragon, and nutmeg and cook until bubbly. Stirring, pour in milk slowly; cook, stirring, until mixture boils and thickens. Add cheese and stir until melted. Remove from heat and stir in egg yolks, one at a time; mix until well blended. Stir in spinach; set aside.

Beat egg whites until soft, moist peaks form. Fold half of the beaten whites into cheese mixture; then fold in the remaining whites. Pour into a well buttered 2-quart casserole dish. Bake for 30 or 35 minutes or until soufflé is golden and feels firm when lightly tapped. Serve immediately. Makes 4 or 5 servings

Heat the oil in a skillet. Saute scallions and garlic for two minutes. Add peppers and continue cooking for three minutes. Add tomatoes, and season with salt and pepper. Add thyme and bay leaf. Simmer uncovered for 15 minutes stirring occasionally. Fry bacon in one tablespoon butter until lightly browned on both sides in a separate skillet. Season eggs with salt and pepper in a bowl. Scramble eggs in remaining tablespoons of butter in the same skillet as the bacon after the bacon has cooked and been removed. Place eggs on a warmed serving plate. Make a trough down the center. Fill the trough with the vegetables. Arrange the bacon around the sides of the dish. Enjoy or as the French say, “bon appétit”!

Rice

Sauté dry rice first in butter, margarine, or salad oil (about 1 tablespoon per cup); then, instead of water, add boiling vegetable or chicken stock. Cover and simmer until rice is tender to bite. Optional: You can use several dry grains to make a pilaf including bulgur, buckwheat, millet, couscous, and quinoa.

In a small bowl, combine 1 ½ cups plain yogurt, 1 cup cucumber, 2 tablespoons green onion, 1 tablespoon fresh cilantro, ¼ teaspoon salt, and a dash of cayenne pepper(optional). Mix until ingredients are well combined. Cover and refrigerate for at least 2 hours or until next day to blend flavors.

In a blender or food processor, place 2 cups fresh basil, 1 cup grated parmesan, ½ cup olive oil, and 1-2 cloves garlic. Blend until the basil is finely chopped and mixture is well blended. Spoon over hot cooked food like pasta, chicken, fish or toast. Also is good as a mayonnaise on cold sandwiches. If made ahead, place in small jars and pour on a thin layer of olice oil to prevent darkening. Refrigerate for up to 1 week; freeze for longer storage.